There are many wonderful kuih desserts in Malaysia which are sold in small stalls by the roadsides or at night markets. Some are sweet while others are savoury. One of my favorites is “Kuih Sago”, a mildly sweet kuih made from tapioca pearls. This is a great dessert for gatherings.
It has the consistency of jello but not as hard. The soft and chewy texture of this kuih together with its mild rose-flavoured taste, brightly coloured in pink and coated with shredded coconut definitely makes this kuih stand out.
If you are unable to find rose paste extract, you may substitute it with rose water or any colouring of your choice. Natural colouring can also be obtained from beetroot. It is not necessary to steam fresh, shredded coconut. I did it because I was using frozen shredded coconut. Steam the desiccated coconut too, if you are using it for this recipe.
Rose Flavoured Sago Cake is also known as: Kuih Sago RoseBronokKuih Sagu
Boil water along with pandan leaves, sago, sugar or rose paste extract until water is fully absorbed.
Place boiled sago into a mould lined with banana leaf. Steam boiled sago for at least 20 minutes or until translucent. Then, set aside and chill 'Kuih Sago' in the refrigerator for at least 40 minutes. Use saran wrap to cover the mould to prevent the surface of sago from hardening.
Remove sago from the mould and cut into the bite-sized pieces. Coat sago pieces with shredded coconut mixed with a pinch of salt.